Sautéed Spinach with Chopped Egg

"One of my Grandma Cantu's favorite dishes is called quelites, a wild, tiny-leafed green that's harvested along creek and ditch beds. I still remember her collecting it into her apron on early morning walks. Now, we prepare this dish using spinach - much more readily available." -TM

Yield: 8 servings (serving size: about 1/3 cup)

Ingredients

• 3  large eggs
• 1  teaspoon  vegetable oil, divided
• 1  cup  chopped onion, divided
• 1  teaspoon  crushed red pepper, divided
• 5  (6-ounce) packages fresh baby spinach, divided
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Place eggs in a large saucepan. Cover with water to 1 inch above eggs, and bring just to a boil. Remove from heat. Cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Remove shells. Cut 2 eggs in half lengthwise, and remove and discard the yolks. Coarsely chop egg whites and remaining egg.

Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add 1/2 cup onion, and sauté 5 minutes or until browned. Add 1/2 teaspoon red pepper; sauté 30 seconds. Add half of spinach; sauté 3 minutes or until wilted. Remove from pan. Repeat procedure with the remaining oil, onion, red pepper, and spinach. Place the spinach mixture in a colander, and drain well. Return spinach mixture to pan; stir in salt and black pepper. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring constantly. Sprinkle with the chopped egg.

Nutritional Information

Calories:

52 (29% from fat)

Fat:

1.7g (sat 0.3g,mono 0.6g,poly 0.4g)

Protein:

5g

Carbohydrate:

5.8g

Fiber:

3.4g

Cholesterol:

27mg

Iron:

3mg

Sodium:

326mg

Calcium:

114mg